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SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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This is my variation of my first taste ever of sticky toffee pudding, enjoyed aboard the Royal Scotsman and prepared by chef Alan Mathieson.  OMG, it was soooo good!  It is a rich, rich dessert, so a little goes a long way.  I’ve made this many times for my family at Christmas and am pleased to say I am posting it here now because my daughter has requested it to prepare herself for her first Thanksgiving dinner as a mother.  She was supposed to provide me a photo of her creation to use here, but I guess she was so entranced with the deliciousness of it that she forgot!

1 cups chopped dates
1 cup water
          Bring to a boil and leave to cool slightly.
1 tsp. baking soda
          Add.  Put aside and let cool hour or more. 

cup ( cube) butter
cup sugar
          In another bowl, cream until soft. 
2 eggs
Add one at a time. 
tsp. vanilla
cup self-raising flour
          Fold in.  Add date mix.  Pour into 8-inch square cake tin. 

350 degrees, 30-40 minutes.

1 cup packed brown sugar
6 Tbl. cream
cup (1 cube) butter
2 tsp. vanilla
          Bring to boil.  Boil for 3 minutes.  Pour over pudding while still hot. 

Serves 6 to 8. 

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